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coconut-curry tofu stew with spinach and cabbage

  • 3servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsCopper, Natrium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounces Tofu Mori-nu lite firm; drained, sliced and griddle-seared, cut into chunks

  2. Vegetable cooking spray

  3. 6 Dried shiitake mushrooms; softened in hot water, drained and sliced

  4. 8 Thin scallions; trimmed and diagonally sliced into 2-inch pieces

  5. 1 cup Light coconut milk

  6. 1 tablespoon Tamari soy sauce

  7. 1 teaspoon Light brown sugar; or less

  8. teaspoon Mild curry powder; yellow; as for Korma

  9. teaspoon Hot curry powder; red; or Madras

  10. teaspoon Minced fresh ginger root; or more

  11. 1 teaspoon Chile paste with garlic

  12. cup Crushed tomatoes with puree; low salt; low salt

  13. 2" strips, or 3/4-cups pepper strips; multi-colored

  14. 8 smalls Basil leaves; chiffonade

  15. cup Water

  16. teaspoon Vegetarian bouillon base

  17. 1 1/2 cup Torn spinach leaves; approximately

  18. cup Shredded cabbage; such as napa or savoy

Instructions Jump to Ingredients ↑

  1. Drain the tofu and press for at least 10 minutes. Slice the block into three ½-inch slabs. Heat a griddle pan; spray the surface and lightly brown the tofu on both sides. When done, let cool slightly. Remove from the pan and cut into chunks for the soup.

  2. In a 3-quart saucepan, combine coconut milk, soy sauce, brown sugar, curry powders, ginger and chile paste. Bring to a boil over medium-high heat. Add tomatoes with juice, tofu, bell pepper, mushrooms, basil and scallions. Add the water and the bouillon base. Cover and cook, stirring or shaking occassionally for 5 or 8 minutes or until bell peppers are as soft was desired. Add the cabbage; cover and cook for 2 to 3 minutes. Add spinach; cover and cook for 2 to 3 minutes or until vegetables are tender. Adjust seasoning with additional soy, chile paste or curry powder. Continue to simmer gently until the flavors blend: to taste. Serve hot.

  3. [PER SERVING: 156 cals, 5.7g fat (29% cff); 21g carbs, 10g protein, 434mg sodium / MC]

  4. TEST PANTRY: Sharwood's curries. Taste of Thai's Chile sauce with garlic; better than bouillon vegetable base; Taste of Thai's Light coconut milk.

  5. REVIEW: Excellent. Spicy coconut-curry broth sweetened with tomatoes and the little bit of brown sugar was light. Fun to eat; satisfying not filling. Could feed two if no side dishes available. -- 07Oct98 kitpath@...

  6. ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to 8-ounces; do not brown the tofu. Use bok choy or spinach; omit cabbage.

  7. Recipe by: Eating Well (Oct 98): Deborah Madison / Modified* Posted to EAT-LF Digest by Pat Hanneman on Oct 07, 1998, converted by MM_Buster v2.0l.

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